Preparation

Working with 1 Jerusalem artichoke
at a time, peel and cut into 1/2-inch cubes.
Place in brine. Cover; chill overnight.

Whisk mustard, flour, and 1 tablespoon
water in small bowl to paste. Bring vinegar
and next 5 ingredients to boil in large
saucepan, stirring to dissolve sugar. Whisk
in mustard paste. Simmer until thickened,
whisking often, about 2 minutes. Add
drained Jerusalem artichokes, bell pepper,
and onion to pan; cook until artichokes are
crisp-tender, about 5 minutes. Cool.

* Tubers of a variety of sunflower;
available in the produce section of some
supermarkets and at farmers' markets.

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